Vegan Thai Coconut Quinoa Bowls

I LOVED this recipe. There were so many different flavors on my tastebuds that every bite was a little different. The coconut quinoa was some good vegan comfort food. This recipe is taken from one of my favorite blogs called fitfoodiefinds.com. I adapted it for an oil free version. Also, don’t get overwhelmed by all of the cooking steps! It just creates more opportunity for family to help you in the kitchen. Make it a family event and it will be quick and easy :).

Prep Time: 40 minutes Bake Time: 30 minutes

COCONUT QUINOA

  • 1 cup uncooked quinoa
  • 1 15-oz. can full-fat coconut milk
  • 1/2 cup water
  • 1 tablespoon maple syrup

To prepare the quinoa RINSE WELL, place coconut milk, water, maple syrup, and quinoa in a sauce pan and bring it to a boil over high heat.

Next, turn the heat to low, cover the saucepan and let the quinoa cook for about 20 minutes or until the quinoa is cooked.

ROASTED SWEET POTATOES

  • 2 large sweet potatoes and or yams, cut into bite-sized cubes
  • Spritz with a little bit of water
  • 1 tablespoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  1. Preheat oven to 400ºF. Then, place diced sweet potatoes on a large baking sheet and spritz with water. Toss to fully coat.
  2. Then, season with minced garlic, salt and pepper. Toss to combine.
  3. Roast sweet potatoes at 400ºF for 25-30 minutes.

PURPLE CABBAGE SLAW

  • 1 cup purple cabbage, sliced
  • 1 cup shelled edamame (if you don’t have shelled edamame, you can use shelled like I did and spread them on top)
  • 1 large red pepper, sliced
  • 1 large carrot, cut into thin sticks
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon freshly grated ginger
  • 1/8 teaspoon salt
  1. Place purple cabbage, edamame, carrot, and red pepper in a bowl. Set aside.
  2. Make dressing by whisking together olive oil, apple cider vinegar, lime juice, soy sauce, maple syrup, grated ginger, and salt.
  3. Then, toss veggies in dressing. Set aside.

PEANUT SAUCE

  • 2.5 tablespoons all-natural peanut butter
  • 2.5 tablespoons water
  • 1 teaspoon soy sauce
  • 1 teaspoon maple syrup
  1. To make peanut sauce, place all ingredients into a medium bowl or jar and mix together to combine.

TOPPINGS

  • 1/4 cup chopped peanuts
  • squeeze of lime juice
  • Black sesame seeds, to toast

ASSEMBLY

  1. Evenly distribute the coconut quinoa, sweet potatoes, and coleslaw into four bowls or meal prep containers.
  2. Drizzle with peanut sauce if eating immediately and top with cilantro, chopped peanuts, a lime wedge, and more black sesame seeds.

Vegan Mongolian Seitan

It’s FRIDAY Y’ALL!! Time for a new recipe and I think you are going to love it. We sure did. I’ve been wanting to experiment more with seitan. I looked up a few recipes and then decided on this one that is adapted from the yupitsvegan.com site. If you haven’t checked out her recipes, you should. She’s got some amazing ones. I made a few changes though in the way you cook the seitan because I wanted it to take on more flavor while cooking. And, of course, I did not use oil.

Also, have you noticed how you can’t buy tofu in the grocery stores? I asked my local grocer, “Where’s all the tofu?” and he said that the tofu plants are closed for 3 weeks. Ummm hello?? I need tofu for my recipes!! I then decided that I’m going to make my own, so stay tuned for that recipe in the near future.

Let’s get back to todays recipe………

Vegan Mongolian Seitan

For the sauce:

  • 1/2 cup vegetable broth (this is to use in place of the oil)
  • 1/2 teaspoon grated ginger
  • 3 cloves garlic
  • 1/3 teaspoon Chinese five spice
  • 1/3 teaspoon red pepper flakes
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup coconut sugar (or a scant half cup brown sugar)
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water

For the crisped seitan:

  • 1 pound seitan, cut into 1 inch pieces (the seitan I bought was in chunks and it was awesome)

For serving:

  • toasted sesame seeds (optional)
  • sliced scallions

To make the sauce:

Heat a little of the vegetable broth in a small saucepan over medium heat. Add the ginger and the garlic; stir constantly. After about 30 seconds, add the five spice and the red pepper flakes, and cook for one minute or until fragrant.

Add the soy sauce and the coconut sugar and stir well. Reduce the heat to medium-low and let simmer until the coconut sugar is dissolved and slightly reduced, about 5-7 minutes, stirring occasionally.

Whisk together the cornstarch and the cold water, then add it to the pan and stir. Cook for 2-3 more minutes, until the sauce becomes glossy and thickened slightly. Reduce the heat to the lowest setting and keep simmering gently until ready to add to the seitan.

To make the seitan:

In a wok or skillet, heat some of the vegetable broth over medium-high heat. Add a bit of the sauce to the seitan and cook, stirring frequently, for about 4-5 minutes or until slightly browned and crisped around the edges.

Reduce heat to low and add the remaining sauce to the pan. Stir to coat all of the seitan pieces, and continue cooking until the sauce has adhered to the seitan. Remove from the heat and serve hot, with the rice and/or vegetables of choice, and garnish with sesame seeds and scallions.

Serve with rice and broccoli.

Enjoy :).